raw peanut butter caramel brownies

Prep Time 30 minutes | chill Time 2 hours

Ingredients

Brownie Base

½ cup walnuts

½ cup almonds

6 tbsp cocoa powder

1 cup Medjool dates, soaked in hot water for 10 minutes

2 tbsp shredded coconut

1–2 tbsp date soaking water (if needed for blending)

Peanut Butter Caramel

½ cup natural peanut butter

⅓ cup maple syrup

⅓ cup coconut oil (melted)

1 tsp vanilla extract

Pinch of sea salt

Chocolate Topping

200 g dark chocolate chips or vegan

2–3 tbsp nut milk

Instructions

1. Soak the dates. Place the dates in hot water for about 10 minutes to soften.

2. Make the brownie base. Add walnuts, almonds, cocoa powder, drained dates, and shredded coconut to a food processor. Blend until the mixture becomes sticky and crumbly. If it feels too dry, add 1–2 tablespoons of the date soaking water.

3. Press the base. Press the mixture firmly into a lined container or small tray (about 20 cm square). Place in the fridge while you prepare the next layer.

4. Make the peanut butter caramel. In a bowl, whisk together peanut butter, maple syrup, melted coconut oil, vanilla, and sea salt until smooth.

5. Add the caramel layer. Spread evenly over the chilled brownie base. Place back in the fridge for about 20 minutes to firm slightly.

6. Melt the chocolate topping. Gently melt the vegan chocolate with the nut milk over low heat or in the microwave in short bursts, stirring until smooth.

7. Finish the brownies. Pour the chocolate over the caramel layer and spread evenly.

8. Chill. Refrigerate for 1–2 hours until firm. Slice into squares and keep stored in the fridge.

Chefette’s Notes:

Sprinkle a little flaky sea salt on top of the chocolate before chilling — it makes the flavour incredible